I use the plastic ones too. I also have a glass one.. but don't like using it. I've maybe used it twice in the 20+ years I've had it.

Wood

Wood here too.

I have a large wood board for breads and rolling out pie crust, cookies, etc.

Plastic for meats. I sanitize it, then re-santize in the dishwasher. When it starts to look like it has a lot of cuts in it - I toss and get a new one.

Plastic--one for meat and one for everything else. I, too, toss them when they get cuts. I have a huge wooden cutting board that's stored on top of the frig. The only thing we use that for is turkey carving.

coloured plastic ones that I use for veggies and meat. They are warped though, and I don't even have a dishwasher!

I spritz javex on them when I'm using something gross on them. Would love new ones.

Wooden that I use only for baking.

I started using bamboo when I purchased some nice sharp knives.

I have two big wooden ones I seldom use. They are good for a large bird or meat after it is cooked. I really like the flexible plastic ones. I have a hard plastic that I use, easy to bleach or run through the dishwasher. I was given a couple of glass ones, but never use them. I use the hard plastic ones to put under my heavy mixer or food processor to move around on the cabinet.

Sue

Bamboo here, too.

I won't use plastic - by the time you actually see the scratches,it's too late.

One I bought from Dollar Tree

A big wood one that spans the BIG sink.

The pull out cutting board on the counter is never used for cutting anymore, I use it as a shelf to hold the cutting boards. Most of the time I use plastic. I like the glass ones to put on top of a shelf that I use for additional counter space. Super easy to wipe up spills. I have some of the flexible ones that I use and just bought a new set of them. A lot of the time I have small stuff to cut and if it's just an onion or something I'll use a paper plate. Cut it up and set it aside and move on.

plastic..retired my wood 20 years ago...

We keep a large and thick plastic or fiberglass (definitely not glass) next to the stove for cutting veggies and breads, and to protect any grease splatters or prep messes from getting on the granite. This way it can take a quick wipe down with hot water and not have to go in the dishwasher every day.

I use those little colored one's for meat. I thought about investing in a good wooden board, but they'd just be a pain to keep clean.

I use a plastic one that can go in the dishwasher for onions. I cut onions on my old built-in cutting board on our island and over the years onion flavored any lightly flavored foods. Apples tasted like onions. I scrubbed with dish detergent and a 3M green scrubber, but we just could not get rid of the onion taste. When I remodeled the kitchen, I never cut onions on the new wood board on the island again.

Plastic for vegetables or cooked meats
Bamboo (it's safe, it naturally disinfects itself) for the same uses
For raw meats, I uses throw-away cutting sheets and wear plastic gloves.

I have 2 plastics & 2 wooden ones, I also have a thin plastic type sheet that is supose to be a cutting sheet. I use it for dough.

They still say wooden are more sanitary, but how do you really get them clean and odour-free, if you're using them for cutting?

I always wonder how the tv chefs get them clean when they cut onions and garlic and everything else on them.
A couple in particular you know they use the same board, because of the shape and style of them, so they're obviously not using a new one each time. (Unlike the nice clean grates in their beautifully clean oven)!

They say plastic dulls our knives quicker too. I couldn't stand the noise of chopping on glass boards, not to mention ruining knives.

jasdip....I put clorox on mine, let it sit for a few mintues....wipe it off...then use a fine mineral oil on it. Hasn't killed us yet. :0) I don't want to overthink the whole thing...I'll end up being like Howie Mandel or Howard Hughs....a germ aphobe. :0) Everything in moderation. You'd have to autoclave something to actually sanitize it and that's impossible.

I have 2 plastic ones that I use for vegies and meats. I have a large wooden one that I use to cut loaves of bread.

I have two plastic ones-large that I keep out at all times and a smaller one I pull out for preparing meals.I like them because they can be cleaned/sanitized in the dishwasher and can also be wiped with bleach. I've had several wooden ones. Pretty but I couldn't keep them clean easily.

I use the plastic ones. There seem to be two kinds one is harder than the other. I want the softer one. Less slippage. I have about 6 different one in different sizes. I put them in the dishwasher to sanitize. I used to use wood but I never felt like it was clean enough. I hate the glass ones. They are slippery and it's easy to cut yourself.